THE'polenta sake it is an ancient dessert, typical of the Lombard tradition, in particular of the city of Varese, which is why it is also known as the dessert of Varese. As with all regional recipes, there are a hundred and more online versions, I looked at them a little and simply chose the one that inspired me the most. I am sure that many friends from Lombardy will appreciate to see their own recipe on my blog and will not fail to leave me suggestions and suggestions among the comments;)
- Preparation: 20 min
- cooking: 40 min
- total: 1 hour0
How to make polenta's sake
One of the characteristics of thepolenta sake is in the grooved mold in which it is cooked, a mold that unfortunately I did not find but that I plan to find in order to update the photos here on the blog;) But the real peculiarity lies above all in the flour used: for the most part, in fact, it is corn flour, the one used for polenta. A dessert that comes from poor, simple and genuine ingredients like good old things. You can taste it simply, simply with a little icing sugar, or perhaps accompany it with a little English cream.
Coat the mold with parchment paper and pour the mixture over it, leveling the surface well.
Cook in a pre-heated oven at 170 ° C for about 40 minutes.
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